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Keto Coconut Chutney

Vegetarian

Dips

Keto Coconut Chutney

Fat (g) / Serving

49.44

Net carbs (g) / Serving

Protein (g) / Serving

Servings

1

10.02

4.79

Ingredients

Ingredients
Grams
Net Carbs
Protein
Fat
100 grams Coconut meat
100
6.23
33.49
6.23
10 grams Ginger
10
1.58
0.08
1.58
1 pc Green Chili
5
1.47
0.86
1.47
1 Tbsp Coconut Oil
14.3
0
14.3
0
1 Tsp Curry Leaves Chopped
4.2
0
0
0
0.5 Tsp Mustard Seeds
2.1
0
0
0
1 pc Dried Red chili
5
0.75
0.71
0.75
Salt to Taste
0
0
0
0
a pinch Hing or Asafoetida optional
0
0
0
0

Directions

Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing. Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well Eat with keto dosa.
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